Onion & madeira glaze

5	sweet onions
3 grams	salt
1 litre	Madeira wine
4 sprigs	thyme
1 litre	vegetable broth
6 cloves	garlic
	potato starch & water

Cut the sweet onions in half and clean them. Now chop them. Then add a drizzle of oil in a frying pan and caramelize the onions on a medium heat with the salt. Stir it every now and then to prevent the onions from burning. Once the onions have a nice golden brown color deglaze the pan with the Madeira wine and also add the thyme, the vegetable broth and the garlic. Let this simmer on a low heat for at least 6 hours. After that pass the broth through a fine sieve and use a small ladle to press out any liquid so you don’t waste anything! Now when necessary reduce the broth till you’re happy with the flavor. Then mix half a tablespoon of the potato starch with around 30 grams of water and while mixing add it to the boiling broth to thicken it. You’ll end up with a nice glaze. Normally I always use Xanthan gum to thicken my broths, but for a hot broth you can always use potato starch as well. I wouldn’t recommend corn starch. This makes the clear broth cloudy.

Recipe used in maitake dish